Quorn spaghetti with mushrooms

Hello. Today we thought we'd try something different for dinner. It's spaghetti bolognese with a non-meaty twist. If you are a big meat lover as we are and never tried a veggie alternative, then you must try this recipe. It tastes so good and has such a mince like texture you would not know it's not meat you are eating.    

Ingredients (to serve 4):

• Quorn mince (500g pack, frozen)
• 1 large white onion - chopped
• 1 tin of chopped  tomatoes - 400 g 
• Mushrooms antipasti - 250g jar
• Sun-dried tomatoes - 8-10 pieces (blitzed to a paste in a food blender)
• Garlic - 3 cloves (chopped)
• Herbs & spices:  1/2 teaspoon of thyme, oregano, black pepper, 2 bay leaves, salt to taste.
• Red wine - 1 large glass
• Splash of balsamic vinegar
• Olive oil
• 1 pack of fresh or dried spaghetti

Method: 

1. Fry the onions and garlic in a little olive oil until they start to soften, add the red wine and reduce by approximately half.

2. Add the tinned tomatoes, sundried tomatoes, balsamic vinegar, dried herbs, pepper, salt and mushrooms and give it a good stir.

 Let all the ingredients cook on a medium heat for 5 minutes. By now the sauce should be smelling really good and have a nice dark red Bolognese look to it.

3. Add the frozen quorn mince and mix into the sauce thoroughly breaking up any big lumps.
Now put the lid on the pot, cook on a medium heat for about 40 min, stirring once or twice so nothing sticks to the bottom of the pan.

4. In the meantime get your pasta ready, drain and serve with the sauce and a good old sprinkling of parmesan.
Enjoy :)